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I Crudi

Menu

Seafood restaurant in Donnalucata

Menù Fai tu, chef

Fiducia e passione: il nostro chef utilizza questi ingredienti come base per raccontarvi il territorio e la sua cucina in un percorso di cinque portate, con gusto ed eleganza come protagoniste.
  • Cinque portate
    crudità di mare, antipasto cotto, primo, secondo, dolce
    58

Starters

  • Octopus salad
    (local octopus, crunchy vegetables, parsley, lemon) only octopus from Donnalucata, cooked al dente, with vegetables from our garden
    12 €
  • Sarde a Beccafico
    (almonds, raisins, orange, breadcrumbs; cooked in the oven) not fried but baked! The citrus filling pleasantly degreases the sardine
    13 €
  • The raw ones
    Red prawns, squilla, catch of the day. Silence, the sea is talking.
    30 €
  • Zucchini flan and full moon
    (zucchini, eggs, "full moon" cheese, ricotta) subtitle: "the delight of the vegetarian"
    13 €
Sarde a Beccafico

First courses

Busiate archeologiche
  • Bruciatini Carrots and tuna bottarga
    Smoked wheat spaghetti, local carrots, tuna bottarga with elder blossoms
    24 €
  • Like the butter, from the sea
    (linguine, reduction of Mazara red prawns, garlic scent) we use Verrigni spaghetti and Makaira linguine
    25
  • Ricotta Ravioli with datterino tomato sauce
    Perciasacchi heirloom flour, cow ricotta by Sgarlata brothers, datterino tomato sauce
    20 €
  • Archeological Busiate
    Creamy garum sauce, zucchini and busiate made for us by Giorgio Minardo in Modica with Russello wheat from Mulino Angelica
    20 €

Second courses

Gallinella in guazzetto con peperoni
  • Stuffed spatula
    (aubergine, tomato, semi-seasoned ragusano cheese, basil) a long seller that changes clothese with the season
    20
  • Baked amberjack
    (tomato, capers, white wine, Donnalucata potatoes) Silence, the sea speaks. For the purists, the health-conscious ones and the gourmands
    22
  • Caramelised amberjack
    (fresh ginger, soy) the trendy and high-heeled sister of the baked amberjack
    24
  • Aristocratic mackerel
    (yuzu, citrus) as always in Sicily, the people become aristocrats with a beautiful marriage: the humble mackerel marries the yuzu, the Japanese lemon declined in a slightly spicy citrus sauce
    20
  • Sexy cod
    (lemon zest, lapsang-souchong tea) infused with lapsang-souchong tea used as a spice; in stew without tomato. He's always pale in the end, he's always a cod, but he's become sexy like Marilyn Monroe in a bathrobe.
    23

Desserts

  • Adults-only Chocolate cake
    Chocolate by Giovanni Cicero, tipsy cherry, bitter orange marmalade, black cardamom, whisky Ben Riach
    10
  • Lemon frost, according to us
    (fresh, creamy, a tribute to lemons from the garden) if you have already tasted this traditional dessert elsewhere and it has disappointed you, now is the time to give it a second chance
    5
  • The tiramisì
    (Majorcan sponge cake, Turkish coffee, ricotta, orange blossom, rose, saffron) Sicily's answer to tiramisu: everything the same, everything different
    10
  • Wall Street Journal's cannoli
    (among the top 10 in Sicily; cow's milk ricotta) after it was featured in the Wall Street Journal, you started calling it like that, and the nickname has remained.
    6
Cannolo Siciliano

The sea is not a supermarket. Some of the dishes described may not be available

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